Carrot Cake Bread Pudding

The perfect ending to a holiday meal that will have a smile on everyone's face and will keep your guests full and satisfied.

Prep time: 10 minutes (plus cooling time)
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes
Serves: 6

Ingredients:
● 6 cups challah bread, cubed
● 1 Simply Done Foil Cake Pan
● 2 large eggs
● 1 (8-ounce) can Food Club Sweetened Condensed Milk
● 1 1/3 cups whole milk
● 1 teaspoon ground cinnamon
● 1/4 teaspoon ground nutmeg
● 1/4 teaspoon salt
● 1 cup grated carrots
● 1/4 cup Food Club Seedless Raisins
● 2 tablespoons unsalted butter, melted
● 1 tablespoon granulated sugar
● Food Club Whipped Topping, for serving

Method:

1. Preheat oven to 350°F and spray a Simply Done Foil Cake Pan with nonstick cooking
   spray. Spread bread cubes in an even layer on a rimmed baking sheet and toast in the
   oven for 20-30 minutes, or until lightly browned. Remove from oven and set aside to cool.
   Once cool, transfer bread to prepared cake pan.
2. In a large bowl, whisk together eggs, condensed milk, whole milk, cinnamon, nutmeg, and
   salt until smooth. Fold in grated carrots and raisins. Pour mixture over bread cubes,
   pressing down with a spatula to promote absorption.
3. Drizzle melted butter over bread pudding and sprinkle with sugar. Bake for 30-45
   minutes, or until golden-brown and set in the middle.
4. Let cool at least 20 minutes before slicing and serving with whipped topping.